Garlic (lots & lots! Mom uses a couple tablespoons of the canned garlic, but I used about 5-8 chopped cloves of fresh garlic…whichever you prefer or have handy!)
Salt (for while the potatoes boil…potatoes absorb the salt in the water they are cooked in…not after you add it. Also a few tablespoons)
Butter (about half a stick)
Heavy whipping cream (not a lot…just a few drops while you’re mashing the potatoes)
Sour cream (about half a 16oz container)
Potatoes (enough to almost fill the pot after they are cut)
Wash, peel, and cut the potatoes into small pieces (about 1-2 inches a piece). Put the cut potato pieces in a large pot and put enough water to cover the pieces. Add garlic and salt and boil the potatoes until soft. (Test with a fork to make sure that they are soft).
(washed and cut potatoes...I decided to leave the skins on these ones for a little pop of color and some added nutrients!)
Once potatoes are soft, drain the water (do not rinse) and put the pieces back in the pot. Turn on the heat and stir them over the heat for about a minute or so—no longer or they will burn. This is to dry the remaining water off the potatoes.
Time to mash the potatoes! Add a half a stick of butter cut into small-ish pieces. Using a hand potato masher, start mashing, adding a tiny bit of heavy whipping cream while you mash to soften them up. Once the potatoes are mashed, add about half a 16oz tub of sour cream and stir in. Once you add the sour cream, grab a spoon and dig in! NOM NOM!